Step by Step

It was such a pleasure to be the kitchen helper for the night. My friend S had volunteered to cook a girlie get together dinner. Our friend J is pregnant and her little baby girl will be coming into this world in just a few weeks. We wanted to have a catch up before the big day and since J's husband was away in the USA this was the perfect opportunity.

To be honest S did all the hard work. She found the recipe for Salmon with Angel hair pasta, Asparagus and Dill in a new cookbook that she received after becoming an Aussie Citizen (she's really a pomme in disguise). S did the shopping and bought all the necessary ingredients and we headed over to J's place to cook it up. My role was chief chopper and annoying person popping up with J's camera at each stage of the preparation.

It's not the trickiest recipe in the world but the ingredients all looked so tasty that I decided to do a photo step by step presentation . I had to take advantage of not being the chef on this meal.

Salmon with Angel hair pasta, Asparagus & Dill

80g angel-hair pasta
400g piece Atlantic salmon
1 tablespoon olive oil
500g asparagus, trimmed, chopped coarsely
20g butter
1 clove garlic, crushed
1 teaspoon seeded mustard
1 teaspoon Dijon mustard
1 tablespoon finely shredded lemon rind
2 tablespoons lemon juice
1/2 cup (125ml) chicken stock
100ml creme fraiche
1/4 cup coarsely chopped fresh dill
3 green onions, sliced thinly

	Cook pasta in large saucepan of boiling water, uncovered, until just tender; drain, keep warm
	Meanwhile, cut salmon into 2cm cubes.
	Heat half the oil in large non-stick frying pan; cook asparagus over high heat, turning, until browned slightly and just tender.
	Drain on absorbent paper. Heat remaining oil in same pan; cook salmon over high heat, turning, until just seared. Drain on absorbent paper.
	Melt butter in same pan; cook garlic, stirring, until fragrant.
	Add mustards, rind, juice and stock, bring to a boil. Stir in creme fraiche.
	Chop dill and onion and add in; heat without boiling.
	Add pasta, asparagus and salmon.
	Toss gently to combine and serve.